“Schiacciata All'Uva” - I have no idea how to pronounce it either, but this Tuscan Grape Focaccia may just be my latest bread obsession.
This was my first ever try at focaccia (Donata is already a pro, check out her stunning floral masterpiece) and it certainly won't be my last. This recipe is slightly adapted from @saltandwind's version, but I always do my research, and found that roasting the grapes beforehand intensifies the grapes’ sweetness. If you can't find Concord or Champagne grapes, just the run of the mill red grapes, the pre-roasting will help with their flavor, too. I really wanted to enjoy this with a cheese platter and some paper thin prosciutto, but alas, it didn’t last that long! I guess I’ll have to try again! xoxo Kirsty
3-1/2 cups (437g) all purpose flour
1 cup (236ml) whole milk
1/2 cup (118ml) warm water
1 teaspoon active dry yeast
1/2 teaspoon kosher salt
6 tablespoons (90ml) extra-virgin olive oil, divided, plus more for garnish
1 pound (about 4 cups) concord or Champagne grapes. Use smaller grapes.
1/4 cup (48g) sugar, divided
Large pinch Maldon sea salt or other flaky sea salt, for garnish
3 to 4 sprigs fresh rosemary leaves, roughly chopped
Roast the grapes at 375F (190C) for 30 minutes.
To make the Schiacciata dough, stir together the yeast and warm water, set aside until it starts to foam, about 5 minutes. Meanwhile, combine the flour and milk in the bowl of a stand mixer fitted with the dough hook. Mix on low speed until a shaggy dough forms, stopping a few times to scrape down the inside of the bowl to incorporate any dry flour.
Add the yeast and water mixture to the dough, and mix on low speed until the dough is evenly moistened. Add the salt. Then add the olive oil, one tablespoon at a time.
Mix on medium speed until the mixture comes together as a dough (when you add the oil it will look like it isn't going to combine, just keep going - it will all mix in!). Continue to mix on medium speed until the dough is smooth and does not stick to the sides of the bowl, about 5 to 8 minutes.
Remove the dough to a lightly floured surface and bring it together in a ball. Meanwhile, add a drizzle of oil to a large mixing bowl, put the dough in the bowl and turn it to coat in the oil. Cover it with a clean kitchen towel or plastic wrap and refrigerate it for 8 to 48 hours. It should double in size before you continue.
When you are ready to bake the focaccia, remove it from the refrigerator and let it sit in for at least 15 minutes, so that it’s easier to work with.
Heat the oven to 450F (230C) and, place a baking stone, pizza stone, or two nested baking sheets on the middle rack.
Meanwhile, shape the focaccia by dividing the dough in two equal parts. Brush a little extra olive oil onto a 13-by-9-inch rimmed baking sheet or glass baking pan.
Take one of the pieces of dough, using a lightly floured rolling pin roll it into a 1/2-inch (1.3cm) thick rectangle. Place the dough on the baking sheet and push it into the corners. Use your fingers to create dimples in the dough (you should make indentations that go about 2/3 down).
Scatter half of the roasted grapes over the dough, leaving a border on all sides. Drizzle with 2 tablespoons olive oil and 2 tablespoons sugar, then top with a generous pinch of flaky sea salt. Repeat to create a second layer, adding grapes, sugar, and olive oil.
Place the focaccia in the oven on the baking stone or baking sheets, reduce the oven temperature to 425F (220C), and bake 35 - 40 minutes, turning halfway through baking.
Once the focaccia is golden brown on the top and bottom (it should have a minimum internal temperature of 190°F), remove it from the oven and set it aside to cool for 5 to 10 minutes.
Remove the focaccia from the pan and place it on a cooling rack set inside a baking sheet to cool. Use a pastry brush to add a drizzle more of oil, then scatter over the rosemary leaves. Finish with a large pinch of flaky sea salt. Enjoy with thinly sliced prosciutto, a cheese platter and a lovely glass of wine.